PROCEdure
1
In a bowl, pour all the content of the Beamy plant-based mix for burger. Add the cold refrigerated water (3-4°C), 3 tablespoons of seed oil and the smoked paprika. Mix well until the mixture is smooth.
2
Let the dough rest for about 15-20 minutes in the refrigerator.
3
Take the dough and form into balls of the desired size.
4
Arrange the veggie balls on a baking sheet lined with baking paper and brush them with a little EVO oil and bake at 170°C for about ten minutes.
5
Serve warm on a bed of arugula and accompany with some vegetable mayonnaise.
